Yields
4 servings
A fine Italian risotto made with a head of radicchio, vegetable broth, wine and freshly grated parmigiano cheese.
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ingredients
3
Tbsp extra virgin olive oil
2
Tbsp butter
1
medium white onion, diced
1
large head of radicchio, chopped
1
lb(s) Italian rice
2 ½
cup vegetable broth
2 ½
cup red wine
½
cup (110 ml) finely grated fresh parmigiano
salt and pepper
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directions
Step 1
Over medium heat, heat up your olive oil. When it’s hot add in the onion and some salt and pepper. Stir it and let it cook until they’re soft. Add in the rice and stir. The rice will mix and get coated with the oil and become
Step 2
A ladle at a time, start adding your vegetable broth, stirring so the rice doesn’t stick. When that’s absorbed add more. Once you are finished with the broth, add in your raddichio, cook for a minute, and continue to ladle in the wine, adding a little at a time. The risotto will take about 16-18 minutes to cook. Remove it from the heat and add your parmigiano and mix well.